Question

List four methods by which food can be preserved.
Long question/answer....​

Answer 1

$\huge{Answer}$

The aim of preserving is to slow down the activity of microorganisms and enzymes or destroy them altogether; they cannot survive in acidic or dry conditions, in high concentrations of salt and sugar, in alcohol, or in high temperatures.

1.Freeze:

The colder a food is, the slower its rate of deterioration. Bacterial action reduces with refrigeration, while freezing stops it altogether; enzyme activity, however, is only slowed down.

2. Heat:

Boiling or blanching food at high temperatures destroys all enzyme activity and almost all microorganisms.

ETC.

Answer 2

Answer:

refrigeration, fermentation, drying and addition of chemical